Bake nuts in a shallow pan at 350°, stirring occasionally 5 minutes or until toasted.
Drain dried tomatoes, reserving 2 tablespoons oil.
Coarsely chop tomatoes.
Saute onion in reserved oil in a large skillet over medium-high heat 5 minutes or until tender.
Add garlic and saute 1 minute.
Add tomato and basil.
Process tomato mixture in a blender or food processor 5 seconds or until almost pureed; place in a small bowl.
Stir in olives and pine nuts.
Cover and chill relish up to 1 week.
Serve relish at room temperature.